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20-Minute Pesto Chicken Tortellini Soup

Course Main Course, Soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author laurel


  • 6 cups chicken broth
  • 2 cups chicken, precooked and shredded**
  • 3/4 cup onion, diced
  • 1/3 cup spinach, packed and de-stemmed
  • 3 tbsp basil pesto
  • 9 oz cheese tortellini
  • 4 cloves garlic, minced
  • 3 medium carrots, sliced thin
  • 2 stalks celery, sliced thin
  • 1 tbsp olive oil/coconut oil
  • 1 tsp thyme, dried
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. To prep your dish, dice your onion, slice your carrots and celery and shred your chicken.

  2. Into a large pot add 1 tbsp of oil. Bring to a medium heat and add in your carrots, celery and onion. Sauté for 3-4 minutes until carrots begin to soften and onions turn translucent.

  3. Next add in your garlic, thyme, salt and pepper. Stir all the ingredients and cook for 1 minute until garlic is fragrant.

  4. Add your chicken broth into the pot. Turn the heat to high and bring to a boil. 

  5. When soup begins to boil, bring to a simmer. Add in your pesto, chicken and cheese tortellini. Give it all a good stir and cook for 7-8 minutes covered until tortellini is soft. 

  6. When pasta is ready, add in your generous handful of spinach. Stir to combine (spinach will begin to "wilt" and cook down). 

  7. Add a pinch of salt and pepper to taste. Serve & enjoy!

Recipe Notes

**We had a leftover rotisserie chicken so I shredded the pre-cooked chicken for the recipe.

If you wanted to use uncooked chicken it would be the equivalent of 2 small breasts shredded.